It’s that time of year where I will try and keep up some regular posting and so am starting again with meal planning posts.
I meal plan every week, even if not for every meal, because I don’t have the inclination to get home from work and try and think about what I could cook. A bit of time planning and shopping at the weekend means I can go pretty much autopilot when I get in from work with brain ache.
This week I flicked through Rick Stein’s Far Eastern Odyssey cookbook for some inspiration; I think my need for a) a holiday and b) lots of flavour which doesn’t involve ham or cheese, drove me to it.
Apart from doing the duck today as it will take a bit of time, I’ll decide each day what to take out for the following night.
So this week will include the following:
- Spiced duck braised in orange juice
- Chicken satay – probably with some rice
- Turmeric marinated chicken and veg
- Smoked haddock with cardamon red lentils and poached egg
- Barley tomato risotto with marinated feta (an Ottolenghi recipe but worth the hastle)
- Out Saturday night for steak night date night
Am making enough duck for four so that I can put left over meat into a couscous salad for lunch the next day. Plus we’ll be starving as we are going round Yorkshire Sculpture Park today. Love this place, it’s where I went to college but Bretton Hall is sadly long gone. We will be taking a picnic of left over lamb sandwiches, Christmas cake and hot vimto.
The barley risotto is also delicious the following day so will make enough for a lunch as well.
So it’s back to work tomorrow. The Christmas trees are coming down (at my insistence) and normality returns. But I’ve some great plans this month so bring it on I say!